1 cup water
1 cup granulated sugar
12 ounces fresh or frozen cranberries
1/2 cup apricot preserves
2 tablespoons lemon juice
1/3 cup slivered almonds, toasted
8 ounces cream cheese

In saucepan over medium heat bring the water and sugar to a boil without stirring. Boil 5 minutes. Add the cranberries. Cook until cranberries pop and the sauce is thickened, about 10 minutes. Remove from heat.

Add preserves and stir in juice. Cool.

Add almonds.

Place the block of cream cheese on a serving dish and spoon berries over top.

Serve with crackers.